Ingredients

*To make your own buttermilk, place 1 1/2 tbsp. white vinegar in a glass measuring jar and fill with milk up to the 1 1/2 cup mark.

Directions

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup of batter onto the skillet at a time, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Makes about 16 medium-sized, fluffy pancakes.

Directions

Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you’d like. This recipe also works great made into muffins or 2 smaller loaf pans. Make sure you don’t put too much batter in one pan or it will take too long to cook the middle and the outside will get really dark.

Make your own buttermilk by putting half a tablespoon of lemon juice or white vinegar into a liquid measuring cup. Then fill to the 1/2 cup mark and let sit for 5 minutes.

In a large bowl, cream softened butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.